Ever since we introduced our neighbors to our classic Flammkuchen two years ago, we are not allowed to participate in our annual backyard party without it anymore. Which isn’t really a big deal, since I could have it once a week, easily – it’s so simple to prepare and tastes so damn good.
Judging by our pantry one could easily be let to believe I am working on a cookbook about jams and jellies. But no, I am not. Summer fruits just taste so wonderful right now, how could you not want to preserve this for cold winter months? The more the merrier.
The influx of new music has slowed down a bit over the last months, tons of work means less time to browse my favorite sites for new tunes. Yet my Twitter stream provides me with the occasional delicacy, well, and then sometimes I just have to treat myself to a mini time-out – preferably spent on some music blogs.
I know, I know, it’s been a while – guilty as charged. My book project is chasing me like a terrier, consuming most of my daytime (…AND nighttime – have you ever dreamt of recipes? I do!). Recipe testing and writing is dictating my schedule, and taking this part of the process as serious as I do, it’s a lengthy process. After a day’s worth of testing, more testing and writing for the blog isn’t really the first thing that comes to mind. And since I don’t want to bore you with something mediocre, today’s recipe unfortunately took a tad longer. Ok, ok, here we go.
Somehow the last weeks have gone by in a bit of a haze. There was a trip to Berlin, meeting old friends and many new, lovely people I had only known virtually until re:publica 2012. There has also been major work on my upcoming cookbook, which is scheduled for spring 2013. And yet another absolutely stunning food-related trip I will write more about soon.
Everything is different today. Usually I would introduce you to a favorite recipe of mine with a short story, either about how I found it or what makes it so special. But today all you get is the raw, no-fuss recipe . Now how about that?